Bellagios Pizza, 16265 Nw Cornell, Beaverton, OR 97006 - inspection findings and violations
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Inspection findings | Inspection date | Type | Score |
|---|
- Rule Violation and Requirement: VIOLATION OF SECTION 4-501.114(A) *PRIORITY* The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
The sanitizing compartment of the 3 compartment sink and the wet wiping cloth solution were lacking chlorine. Keep a chlorine residual of 50 to 200 ppm. Use test strips. CORRECTION: Chlorine solutions remade to 100 ppm.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
All refrigeration holding food at 37-40 F
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Pizza time marked
- Information: Dishwashing Methods:
3 compartment sink (see violation) Handwashing sinks stocked
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
|
02/02/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Observed a plastic single use sauce cup used as scoop.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Prep top- 39-43 F Walk in- 39-43 F Display 39 F
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Pizza time marked
- Information: Dishwashing Methods:
Wet wiping cloth solution 200 ppm chlorine 3 compartment with 100 ppm chlorine Handwashing stocked
|
09/10/2015 | Semi Annual Food | 100 |
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